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Peaches—Tips, Tricks, and My Grandmother’s Peach Cobbler

And just like that, it’s peach season. That’s a big deal where I live in northern Colorado in the shadow of the Rocky Mountains. We love peaches! Soon we’ll be enjoying Peach Street Fairs, Palisade Peach Festivals; peach fruit piled high in every store’s produce department and featured on nearly every restaurant’s menu.

ripe-tree-ripened-peaches

Freestone or cling?

While there are many varieties of peaches, basically there are two types: If a peach is “freestone,” it means the stone falls right off of the flesh when it’s cut. A “clingstone” will stick to the pit.

Freestones are larger, juicier, sweeter, and more comfortable to work with in the kitchen since the pit pops right out of a ripe peach. Many store-bought yellow and white peaches fall into this category. One of the most famous is the Georgia peach.

Clingstone peaches—peaches that are harder to pit because the pit firmly adheres to the flesh—are mostly used for canning.

Fresh peaches are available throughout North America starting in late July until the first or second week of September.

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